The latest single casks from Wemyss Malts

More delicious single casks from Wemyss Malts

They’ve been a busy bunch recently haven’t they? Wemyss Malts have been releasing many cracking blended malts and single cask bottlings over the past few months and I’ve had the absolute pleasure of trying them as you can see here and here. Tonight is no exception. Another three single casks ranging from 15 to 29 years old from Caol Ila, Tullibardine and Teaninich are sitting in front of me and, if previous form is anything to go by (and I’m pretty sure it is), these will not disappoint. So without further ado, here’s my thoughts on these three very fine drams;

Rum ‘n’ Raisin

Nose:Creamy honey, buttered toast and marzipan smother the senses. Orange peel and dark chocolate give this whisky a bit of bite if you delve deeper. Right on the top there are light, grassy notes; green apples keep things clean and fresh.

Palate: Very light on entry, honeycomb and a fudge toffeeness. A little gentle spice and a touch of heavy sweetness give it some gravity. Champagne truffles and white candy sticks add a delicious dimension.

Finish: Long and fruity. Sweet berries and a hint of subtle oak. Still retains the clean sweetness. A great aperitif-type whisky despite its name suggesting a more rich and full-on experience.

Finish: Long and really smoky. A little dry peat but there’s some sweet oak and a citrusy zing there to ensure some energy in this whisky. A dirty earthiness underpins the smoke. A very well rounded Islay dram.

Overall: I said at the start I didn’t think I would be disappointed, and I definitely wasn’t. The last time I tried some blended malts from Wemyss Malts I said it was like my journey through whisky condensed into a three dram tasting. This time it’s like a three course meal; the Rum ‘n’ Raisin is very much an aperitif style whisky to have before, or with, a starter. Winter Spice is something I’d sip alongside a duck dish with a plum jus or something similar. It would certainly go with game (pheasant, rabbit, venison etc) and a rich sauce. I’d then very happily team up the cheeseboard with Smokehouse at the end of the evening – a full on peaty dram and one you’ll still be tasting in the taxi home.

This entry was posted on Thursday, April 12th, 2012 at 11:49 am and is filed under Reviews.
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